2 tbsp butter or margarine
1/4 cup honey
1/4 cup date sugar
1/4 tsp cinnamon
1 pinch cloves
1 pinch nutmeg
1 apple, peeled, cored, - sliced a
1/4 cup butter or margarine
1 cup pitted dates
1/2 cup water
1/2 cup raisins
1/4 cup chopped walnuts or pecans
1 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
Directions
Preheat oven to 350 degrees.
Melt first 2 ingredients together in a 9"-square cake pan by putting
the pan with the ingredients into the oven as it is preheating.
While the ingredients are melting, mix the next 4 ingredients
together and then mix them into the melted butter and honey. Lay
apple slices in the syrup to completely cover the bottom of the cake
pan in an attractive way. (You may need more than one apple if you
use a small one.)
Fill a 1-cup measuring cup with pitted dates, but don't pack the
dates into the cup. With the dates in the cup, fill the cup with
water, then pour both dates and water into a blender. Add 1/2 cup
more water into the blender. Now blend till it forms a smooth, thick
paste. Add the 1/4 cup butter or margarine and blend till totally
whipped in. Put the blender mixture into a mixing bowl and add the
last 5 dry ingredients. Mix just long enough to thoroughly blend in
all the dry ingredients. Pour this batter on top of apple slices and
spread evenly in the cake pan. Bake at 350 degrees for 35 to 40
minutes or till a toothpick inserted in the middle of the cake comes
out clean. When done, remove from oven and immediately turn the cake
pan upside down to empty out onto a serving platter.
Source: Kathy Cooks -- Vegetarian, Low Cholesterol (by Kathy Hoshijo)
Typed for you by Karen Mintzias
Servings: 1 9"x9" cake
Apple Cake (Kathy Cooks) Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Dessert; Fruit; Low Cholesterol
The History of Recipes
We are able to follow the history of meal recipes back into ancient history, certainly as far as the early Egyptians, and potentially, even further back. Having said that, mostly, these early records were just basic hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. Aspicius tells us how the Roman chefs were skilled in the use of many different aromatic flavours, including many that are still in use today like bay, rue and asafoetida. During the next few centuries, the upper-class families of the West strove to serve up the most extravagent meals, and because of this the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Apple Cake (Kathy Cooks) recipe.
